Quarter & core apples (about ¾ of a bushel) & place in Dutch oven. Cook on low, stirring frequently to avoid scorching. Do not add any water, because it makes the applesauce too soupy. After 15-20 min., the apples should be soft. Pour some of hot sauce into food mill & stir. Separates sauce from peel. Spoon sauce into freezer containers & let cool before placing in freezer, or pour into sterilized jars and process 10 min. for pts. 20 min. for qts.
Using 2-3 different kinds of apples, i.e. Jonathans, McIntosh, Courtlands, creates a delicious applesauce.
If you prefer a chunkier sauce, peel, quarter and core apples and place in kettle or microwave safe bowl. Add ¼ c. water & cook on high 5-6 min., stirring halfway through cooking process. Cook until desired consistency. Can add some cinnamon, if desired.